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Since early man first discovered fire he has cooked on stone. The Hot Stone concept of today utilizes a specially designed ceramic plate incorporating a super-heated slab of volcanic rock. The rock is heated slowly overnight in a patented “Hot Rok” oven to around 600 degrees F. It is then seasoned with a proprietary mix of Himalayan Salt and Spices. The entrée is seared by Chef and presented to the patron outrageously fresh and sizzling hot on your plate. You then cook your entrée to your own taste and specification, adding sauces and sides in your own time.